| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| tonno o pescespada con salmoriglio tuna with salmoriglio sauce ingredients: for the tuna or swordfish: 4 7 to 8 ounce tuna or swordfish filets olive oil for frying or grilling for the salmoriglio: 1/2 cup extra virgin olive oil 1/4 cup lemon juice 2 tablespoons finely chopped parsley 4 garlic cloves, minced 1 teaspoon dried oregano sea salt freshly ground black pepper |
| text, recipes and original photographs copyright © 2000-2004 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Mix the ingredients for the salmoriglio in a small bowl until well combined, cover with plastic wrap and let stand for at least an hour before serving. Heat a large frying pan over moderately high temperature with 2 tablespoons of olive oil, or set the coals or flame under the grill. Brush the fish with the olive oil and place on the grill, or place the fish in the pan and sear each side of the steaks or to desired doneness. Stir the salmoriglio sauce, set the fish on plates and dress them with generous spoonfuls of salmoriglio. |
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